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Flavorful Brown Butter Zucchini Cookies

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These brown butter zucchini cookies combine nutty browned butter, moist shredded zucchini, bittersweet dark chocolate chips, and a sprinkle of sea salt for a deliciously unique treat that’s quick and easy to make.

Ingredients

Scale
  • ½ cup (1 stick, 113g) unsalted butter, browned
  • ¾ cup (150g) granulated sugar
  • ½ cup (110g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt (in dough)
  • 1 cup shredded zucchini (about 1 medium zucchini), squeezed dry
  • ¾ cup (130g) dark chocolate chips
  • Flaky sea salt for sprinkling on top

Instructions

  1. Brown the butter: Place ½ cup (113g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. After about 5 minutes, it will turn golden brown and smell nutty. Remove from heat immediately to avoid burning. Transfer to a heat-safe bowl and let cool for 5 minutes.
  2. Prepare the zucchini: While butter cools, grate 1 medium zucchini (about 1 cup shredded). Place grated zucchini in a clean kitchen towel and squeeze out excess moisture to avoid sogginess.
  3. Mix sugars and butter: In a large bowl, combine ¾ cup granulated sugar, ½ cup light brown sugar, and the browned butter. Stir until combined and slightly cooled.
  4. Add egg and vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until smooth and creamy.
  5. Combine dry ingredients: In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, and ¼ teaspoon salt.
  6. Incorporate dry into wet: Gradually add the dry ingredients to the butter mixture, stirring gently just until no dry streaks remain. Avoid overmixing.
  7. Fold in zucchini and chocolate chips: Add the drained zucchini and ¾ cup dark chocolate chips. Fold carefully to distribute evenly.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Portion dough: Using a tablespoon or small cookie scoop, drop dough onto prepared sheets about 2 inches apart.
  10. Sprinkle sea salt: Lightly sprinkle a pinch of flaky sea salt over each cookie before baking.
  11. Bake for 10-12 minutes, until edges are golden and centers look set but still soft. Rotate sheets halfway through baking.
  12. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning. Squeeze zucchini thoroughly to prevent soggy cookies. Do not overmix dough to keep cookies tender. Use flaky sea salt on top for flavor contrast. Chill dough 15 minutes if cookies spread too much. Baking times may vary by oven; start checking at 10 minutes.

Nutrition

Keywords: brown butter, zucchini cookies, dark chocolate chips, sea salt, easy cookies, homemade cookies, zucchini dessert, quick baking

Find it online: https://coracooks.com/flavorful-brown-butter-zucchini-cookies-recipe-easy-homemade-with-dark-chocolate-chips-and-sea-salt/